Lemon Blueberry Baked Oatmeal

I have been sharing so many baked oats flavors lately, like my Banana Bread Baked Oats, Peanut Butter Baked Oatmeal, or Strawberry Baked Oatmeal. We love oatmeal for breakfast. It’s filling, easy to make, and even better if baked in a large batch. These oatmeal recipes are also very easy to put together. There are no complicated instructions or obscure ingredients. With my detailed step-by-step guide on making this oatmeal, you’ll have a new breakfast favorite! With summer just around the corner, blueberry and lemon are the combinations of flavors you want to add to your breakfast table. It’s fresh and delicious. A lemon blueberry baked oatmeal is a one-dish lemon flavored oatmeal recipe filled with juicy blueberries. It tastes like regular oatmeal, but it is made in a large batch serving six healthy oatmeal in one baking dish.

Ingredients and Substitutions

All you need to meal prep a batch of this delicious lemon blueberry oatmeal bake are a few simple ingredients.

Old-Fashioned Oats, quick oats, or steel cut oats, a combination of the three. Fresh Lemon Juice – I am using freshly squeezed lemon juice and keep the lemon skin to grate their zest and add it to the recipe. Almond Milk – Or any non-dairy milk you love, soy milk is also a great high-protein option. Blueberries – fresh or frozen blueberries, as you like. Cinnamon – for flavor. Vanilla Extract – for flavor Pure Maple Syrup or any unrefined sugar liquid sweetener of your choice. Fresh Lemon Zest – From the lemons you used to make juice. Chia Seeds – Chia seeds are an amazing nutritional powerhouse. Flax Egg – To make the flax egg stir one tablespoon of flax meal and three tablespoons of lukewarm water. Set aside for 10 minutes until thick. Yogurt of Choice – We love plant-based Greek yogurt because they are thicker than classic vegan yogurt. For example, coconut yogurt, oat yogurt, or soy yogurt tagged as Greek-style are great options. You can use plain or vanilla yogurt. Unsweetened Shredded Coconut – I used unsweetened coconut to make it easier to balance the sweetness.

How To Make Lemon Blueberry Baked Oatmeal

It’s so easy to make a batch of this lemon baked oatmeal recipe that it will be on your breakfast rotation this summer.

Variations

Below are some ideas to adapt the recipe based on your tastebuds or ingredients availability:

Berry – Swap the blueberries for mixed berries, raspberries, or strawberries. Coconut – Swap for sliced almonds, poppy seeds, or chocolate chips. Yogurt can be replaced with nut butter, plant-based melted butter, or mashed banana.

Storage Tips

Store in the fridge, in the baking dish covered with a piece of foil or plastic wrap. You can also place the leftover lemon blueberry baked oats in an airtight container. This blueberry baked oatmeal keeps fresh for up to 4-5 days in the fridge, or you can freeze individual portions of baked oatmeal in freezer bags and thaw them in the refrigerator the day before. Thaw the baked oatmeal slices for up to 1 month.

Serving

You can eat baked oatmeal cold, straight out of the fridge, or warm. To rewarm baked oatmeal, place the portion in a shallow bowl add a splash of milk, and microwave for 1 minute or until warm in the center. You can also rewarm in a non-stick saucepan following the same method. Serve with any toppings you love including some:

Nut-butter -a drizzle of peanut butter or almond butter Shredded coconut Extra lemon zest or extra fresh blueberries Coconut yogurt

Allergy Swaps

Here are some ingredients swap ideas if you need.

Gluten-Free – Use gluten-free oats for this recipe. Nut-Free – Swap unsweetened almond milk for oat milk, soy milk, or coconut milk. Coconut-Free – Replace the shredded coconut with poppy seeds or sliced/chopped nuts like pecans, cashew or almonds Flax Seed-Free – Replace the flax egg with 1/4 cup of unsweetened applesauce.

Here I answered the most common questions about this healthy breakfast recipe.